Method

Add all crust ingredients into a blender or food processor. Process on a low speed until the almonds and coconut release their natural oils, and form a mixture that sticks together. Press the mixture into the bottom of the moulds and place into the fridge.

In the meantime, add all filling ingredients except for the matcha into a blender. Blend on low and gradually increase the speed once mixture begins to break down. Blend until you’re left with a smooth, lump-free and creamy batter. Pour the batter into the moulds, leaving space for the matcha layer. Place onto a tray and allow mixture to set in the freezer. You should have around half the mixture left-over.

Once first layer has set, add the matcha into the remaining cheesecake batter and blend. Pour to fill the moulds and place into the fridge.